Stromboli Recipe

Learn how to make a delicious homemade stromboli from scratch homemade dough and helpful tips. This easy and versatile recipe is perfect for a family dinner or party appetizer. Stromboli is a rolled up version of a pizza with sauce (almost always red sauce), meat, cheese, and sometimes vegetables.

Easy Stromboli Made from Pizza Dough

This Stromboli Recipe includes an easy made from scratch pizza dough along with helpful hints on mastering the Stromboli and making this recipe epic. This scrumptious family favorite is loaded with pepperoni, ham and mozzarella but you can customize it to your liking.

Life just wouldn’t be the same without scrumptious recipes like this.  What’s not love love about homemade dough filled with marinara, mozzarella, ham, and pepperoni? If you like this recipe try calzone, buffalo chicken pizza, Hawaiian pizza, and BBQ chicken pizza.

What You Need to Make Stromboli

For the pizza dough, you need active dry yeast, granulated sugar, salt, olive oil, and all purpose flour. For the stromboli, you need butter, dried basil, dried oregano, garlic powder, marinara or pizza sauce, ham, pepperoni, shredded mozzarella, and egg.

How to Make Stromboli

First prepare the pizza dough.  Dissolve the yeast and sugar in water and wait about ten minutes. Mix salt, yeast mixture, olive oil and flour in a stand mixer with dough hook attached or in a large bowl with a wooden spoon.  Add the flour 1/2 cup at a time until the dough pulls away from the side of the bowl. Turn on to floured surface and knead for about four minutes. 

Coat a large ceramic or glass bowl with oil oil. Add the dough and cover the bowl with plastic wrap. Let it rise for about 60 minutes or until double in size. On a lightly floured surface roll the dough out into about a 10×13 or 11×14 inch rectangle. Use the rolling pin to help move the dough to a parchment covered baking sheet. Melt the butter and add garlic powder, basil and oregano. Lightly brush the rolled out dough with the herb butter.

Spread the marinara over the dough leaving a 1-2 inch border all the way around. Then layer the ham, followed by the pepperoni, and the mozzarella. With the pizza crust turned lengthwise roll it up like you would cinnamon rolls. Brush it with egg wash and a little more herb butter. Place it seam side down and cut slits in the top diagonally every 1-1 1/2 inches and bake for about 25 minutes in a preheated oven.

How to Make Pizza Dough in Advance

Make pizza dough up to 3 days in advance. Just follow all the steps through including the 60 minute rise time. Then, tightly wrap the pizza dough with plastic wrap and store it in the coldest part of the refrigerator for up to three days. After three days it is still edible but the quality of the dough begins to degrade. To freeze double wrap and store for up to three weeks. Move frozen pizza dough to the refrigerator the day before use to thaw.

Recipe Tips

• Roll the pizza dough out a on surface lightly covered with flour. Move to baking sheet after rolled out.
• If the pizza dough seems to be springing back when you roll it then give the gluten time to relax in its new flat shape. Roll it out, wait 15 minutes, roll it again, repeat if necessary.
• If pushed for time some grocery stores have ready made pizza dough. Call ahead to check.
• Leave a 1-2 inch border around the pizza dough so you can pinch and seal consequently leaving all the goodies cooking inside.
• Place the stromboli on baking sheet seam side down.

Stromboli Recipe Variations

Please keep in mind that all meats should be cooked and veggies sauteed to remove extra moisture.

• Meat – pork sausage, chorizo, bacon, or salami
• Vegetables – mushrooms, spinach, olives, onion, bell pepper
• Cheese – provolone, Parmesan, Romano, Asiago, and fontina cheese
• Sauce – tomato, pizza, and alfredo

More Delicious Appetizer Recipes

Pizza Dip

Pimento Cheese

Fried Zucchini

Lettuce Wraps

White Queso Dip

Ham and Cheese Sliders

Chili Cheese Fries

Bacon Wrapped Shrimp

Corn Dip

Stromboli Recipe

This delectable pepperoni and mozzarella  Stromboli Recipe comes together quickly with an easy made from scratch dough.  It is so good that it will quickly become one of your favorite recipes.

5 from 39 votes

Print Pin Rate

Course: main meal

Cuisine: Italian

Prep Time: 40 minutes minutes

Cook Time: 25 minutes minutes

Servings: 8

Calories: 7605kcal

Author: Beth Pierce

Ingredients

Pizza Dough

• 1 .25 ounce package active dry yeast
• 1 teaspoon sugar
• 1 cup warm water
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 2 1/2-3 cups all purpose flour plus extra for rolling

Stromboli

• 3 tablespoons butter
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 cup marinara plus more for dipping
• 3 large thin slices sweet ham
• 3 ounces pepperoni
• 1 1/4 cups shredded mozzarella
• 1 egg beaten

Instructions

• In a small bowl, mix together yeast, sugar, and water. Let it sit for about 10 minutes for the yeast to activate. If the yeast is active, small bubbles will form on the surface.
• In a large bowl, add the salt, yeast mixture, and olive oil. Begin adding flour, about 1/2 cup at a time, while stirring. Continue adding flour 1/2 cup at a time until the dough starts to pull from the sides.
• Knead the dough for 3-4 minutes on a well-floured surface.
• Coat a large ceramic or glass bowl with olive oil. Add the dough and cover the bowl with plastic wrap. Let it rise for about 60 minutes or until it doubles in size.
• On a lightly floured surface, roll the dough out into a 10×13 or 11×14-inch rectangle. Use the rolling pin to help move the dough to a parchment-covered baking sheet.
• Melt the butter and add garlic powder, basil, and oregano. Lightly brush the rolled-out dough with the herb butter.
• Preheat oven to 400 degrees.
• Spread the marinara over the dough, leaving a 1-2 inch border all the way around. Layer the ham, followed by the pepperoni, and the mozzarella. With the pizza crust turned lengthwise, roll it up like you would cinnamon rolls.
• Brush it with egg wash and a little more herb butter. Place it seam side down and cut slits in the top diagonally every 1-1 1/2 inches and bake for 25 minutes or until golden brown. Cool for 5 minutes on the baking sheet. Serve with extra marinara.

Video

Notes

• Roll the pizza dough out on surface lightly covered with flour. Move to baking sheet after rolled out.
• If the pizza dough seems to be springing back when you roll it then give the gluten time to relax in its new flat shape. Roll it out, wait 15 minutes, roll it again, repeat if necessary.
• If pushed for time some grocery stores have ready made pizza dough.  Call ahead to check.
• Leave a 1-2 inch border around the pizza dough so you can pinch and seal consequently leaving all the goodies cooking inside.
• Place the Stromboli on cookie sheet seam side down.
• Make sure you brush the top with egg wash, herb butter and a sprinkle of mozzarella.
• Bake in center of preheated oven uncovered.

Nutrition

Calories: 7605kcal | Carbohydrates: 32g | Protein: 658g | Fat: 519g | Saturated Fat: 187g | Polyunsaturated Fat: 56g | Monounsaturated Fat: 242g | Trans Fat: 0.3g | Cholesterol: 1916mg | Sodium: 36113mg | Potassium: 8703mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 316mg | Iron: 28mg

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